Heirloom Tomato Panzanella





     As summer dwindles into fall with its still hot, although shorter days, followed by crisp nights- my garden follows the cues of the season and transitions from abundant growth to abundant harvest.

     Perhaps you're lucky enough to share my "problem", a sudden bumper crop of tomatoes, if not- I must say it's the one curse I gladly will on anyone. At first when you walk out and see your bushes and vines loaded down with sun ripened fruit and glorious vegetables you feel so blessed  . . . but then you suddenly realize you have fifteen pounds of ripe tomatoes that need used now and another fifteen in the next day or so. It's a problem I long for in February so I try to just smile and enjoy it now in September.

So what to do with all those beautiful tomatoes?



    

     Might I suggest something from my Italian repertoire: Panzanella.

     Essentially it's a "bread salad" and there are a lot of variations. If a bread salad has you doubting just know my variation reminds me of everything wonderful about tomato bruschetta.

     First things first, you do not have to have heirloom tomatoes, the variety just looks prettier and the variance in tastes makes the salad more interesting. But it's not a deal breaker.

For the croutons:
6 cups day-old bread, crust removed, cubed
1/4 cup butter
2 teaspoons chopped garlic
2 teaspoons thyme
Preheat oven to 400°F. Melt the butter in a large skillet over moderate heat and cook until it just starts to brown, then add the garlic, thyme, and bread cubes. Toss to coat. Transfer the bread to a baking sheet and bake stirring once or twice,about 10 to 15 minutes until the croutons are crisp and lightly golden then set aside and cool.

For the salad:

3T balsamic vinegar

4T olive oil

6 cups diced, halved, or sliced tomatoes depending on size and preference
1T oregano
1/2 cup fresh small basil leaves, or chiffonade larger leaves
basil blossoms if available (for garnish)

     In a large bowl combine the oil and vinegar and whisk. Add the tomatoes and herbs and toss. Add the croutons and toss again. Taste and adjust the seasoning. Garnish with basil blossoms and serve immediately.

Carmelized Pear Pancakes

 

     It seemed appropriate that given my blog's title the first recipe include pear . . . and I just so happen (as I mentioned prior) to have a LOT of pears in my kitchen right now. It also seemed appropriate to start with something simple. So here's Saturday's breakfast:

     Peel and halve your pears, then core with a knife or melon baller. Slice the pear lengthwise into several thick slices and then drop into a bowl of water 4C and lemon juice 1/4 C. (This will keep them from browning.) pour about a 1/2 C of sugar on a plate and make your favorite pancake batter.

     Once your skillet or griddle is hot, grab a pear slice allowing the excess liquid to drip back into the bowl, then press it gently into the plate of sugar on both sides of the slice and repeat with the same number of pear slices as you can fit pancakes in your pan or griddle. Then place the pears on the griddle spaced as you would center them in your pancakes. 

     Then the magic happens. The pear will make a syrup with the sugar that will then make a sort of caramel halo, once it looks nice and caramelized, flip the pears to their other side and then pour your batter over each pear slice leaving the pear slice roughly in the center of the pancake. Flip when ready and then when done, brush with butter and dust with powdered sugar.

     I promise you will not be disappointed.

Welcome!

With a lot of encouragement I decided why not have a cooking blog . . . it combines three of my interests (cooking, photography, and writing) in one. In case the title has you fooled, this will not be a blog devoted to pears (although with two large boxes sitting in my kitchen I do have them on the brain) it really has more to do with me. I have always been a little atypical as seen quite readily during football season at our house when my wife watches the game and I whip together some snacks or game food for half time. Or that for my birthday last year I bought books regarding my somewhat new obsession with canning and preserving, or that my favorite gifts have been my Le Creuset dutch oven or Microplane grater. I have other interests too . . . but I LOVE to cook and to cook for others. I think my years in Italy taught me an appreciation for simple, but quality ingredients and an appreciation for what a good meal can both do and mean. I hope you'll find some joy in what I share and  try some new things with me.